Thomas POLI

“I try to be accessible and above all, be transparent and able to speak with my teams. Defining a clear vision and goals helps motivate most people.

Valuing each and every person I manage by giving him or her a front seat when dealing with clients is beneficial for everyone: my team member feels like he or she is appreciated, takes more initiatives and our guests have a less “robotic” impression. Their gestures are more certain, their exchanges more natural and everyone has a better time.

My work philosophy is steered by the values to which I’m attached and I expect the same thing from my team members:

human warmth

kindness

smiling

availability

patience

honesty

respect.”

A day with an F&B Manager

7:30: he heads off to breakfast to check the tables and then tours the hotel to greet staff members

From 8:30 to 11:00: while keeping an eye on the breakfast service,

consultation of emails and analysis of reports (finances, check-ins and outs, group reservations, etc.),

meeting with team managers for a debriefing on yesterday’s activities, today’s activities as well as those planned for the week

From 11:00 to 3:00: lunch service

From 3:00 to 6:00: meeting with departmental heads and administrative reports

From 6:00 to 9:00: tour of the bar and restaurants in the hotel to chat with clients